Recettes d'une italienne à Montréal

Eggplant and Bocconcini Bruschetta

I was planning to share this recipe with you last week – I know I’m always late, that’s me! – But this time I have a good excuse. My baby girl decided to come into the world a couple of weeks before the due date. Don’t get me wrong, we are super happy to have this new bundle of joy in our life, but all the plans we had to organize this event, in few words, are now messed up. So you understand that taking care of a baby with a very active 2-year-old boy at home requires a looooot of energy. As a consequence, the time dedicated to cooking and sharing recipes is unfortunately somewhat reduced. It is also true that we have not stopped eating of course, but the things I prepare are simple dishes that are easily thought of, according to the hot season. This Eggplant and Bocconcini Bruschetta is the perfect example of my last meal. Easy, simple and prepared with seasonal ingredients, such as eggplants and tomatoes. The eggplant stew I made for this bruschetta reminds me of the Italian “caponata”- one of my favorite dishes from Sicily- and believe me, it matches perfectly with the delicate flavor of the Bocconcini. This eggplant and Bocconcini stew bruschetta is perfect if eaten on its own as starter or if served warm for a buffet of hungry people. Along a salad it will be a great meal, light but full of flavor. For this recipe I am happy to be one of the bloggers involved in The Great Canadian Cheese Sweepstakes from Tre Stelle. Taking part in the Summer Sweepstakes is very easy. You just have to purchase specially marked Tre Stelle Feta or Bocconcini in order to be eligible for entry. The purchased tub of cheese will have a code that you can enter here. You will have a chance at winning one of over 150 cooking appliance prizes or the grand prize for two to the Tre Stelle Cooking School in Niagara-on-the Lake! So, get in store and grab a stickered tub now before they run out!

In a heavy-bottom pan heat the olive oil, add in the eggplants plus garlic and let it cook over a medium heat – stirring often- until the eggplant is slightly golden, add a pinch of salt;
Add the cherry tomatoes and the olives, lower the heat and let it cook for 10-15 minutes (it depends on the eggplant quality and the size you cut them), stirring and adding a little bit of water if necessary;
Add basil leaves and a pinch of chili. Turn the heat off and let it rest;
When you are ready to serve the bruschetta, preheat the oven to 180°, line a baking tray with parchment paper, put the bread and toast it for 1-2 minutes;
Take the bread out, put 5-6 Bocconcini halves on each bread slice and put them back to the oven until the Bocconcini is melt;
Add a couple of tablespoons of eggplant stew on each slice of bread, drizzle with olive oil and if you like, decorate with some basil leaves. Serve immediately.